AVE Certified Kitchen Work Safety Guidelines--AVE Factory Inspection Consultation

AVE Certified Kitchen Work Safety Guidelines--AVE Factory Inspection Consultation
1.0 Purpose To avoid and prevent the occurrence of dangerous events during the operation. 2.0 Scope of application Human Resources and General Affairs Department. 3.0 Responsibilities and authorities 3.1 Personnel General Affairs Director 3.2 Personnel General Affairs Chief Chef Overall supervision of kitchen operations, formulation of relevant procedures, handling of special events, and ensuring kitchen safety and hygiene. 3.2.1 Directly responsible for the management of middle, high and grassroots canteens, personnel transfers and arrangements. 3.2.2 Supervise kitchen staff to perform safety and hygiene work every day to ensure the safety and hygiene of the canteen. 3.2.3 Educate and train kitchen staff on safety awareness. 4.0 Operation Guidelines 4.1 Electric switch: Before turning on the electric switch, check whether the switch is damaged and whether there is water on your hands. Only after checking that it is normal can you turn on the switch. Otherwise, there is a risk of leakage and electric transmission. 4.2 Exhaust fan: Before cleaning the exhaust fan, you should first turn off the switch and hang a sign with the words "Danger, Do Not Open". Then use a wet towel soaked in detergent and wrung out the water to gently wipe the exhaust fan. Remember not to rinse the exhaust fan directly with water, otherwise it will damage the exhaust fan motor, causing a short circuit and a fire. 4.3 Fan: After turning on the fan, first listen to whether the fan is running normally (the normal sound is that the speed is slowly increasing when activated). If it is not normal, turn off the switch in real time and report to the management staff for maintenance. Otherwise, the motor will burn out and affect normal operation. 4.4 Lighting the fire: Before lighting the fire, you must understand the performance of the throttle and air damper switch. First, turn on the throttle switch, then put the ignited combustion-supporting tools into the burner head, wait for the fire to burn, then slowly open the air damper, and at the same time, turn the throttle down a little. When the air damper is at a certain position and can cooperate with the burner head fire to burn normally, adjust the throttle switch to a suitable position. 4.5 Note: When adjusting the air damper, the speed should be moderate, and do not lower your head too close to the furnace door, otherwise, the fire will spray out of the furnace and burn your face. 4.6 Extinguishing work: When you need to extinguish the fire after working with fire, you should first turn off the throttle, make sure that all the fires are extinguished, and then turn off the air damper. Before leaving get off work, you must check whether all the fires in the furnace are extinguished before leaving. Otherwise, the fire in the furnace for a long time will not only burn the furnace, but also easily cause a fire. 4.7 Steaming cabinet: When the steaming staff needs to check whether the rice is cooked and pour the rice, they should first stand on the side of the steaming cabinet, open the cabinet door, and wait until the steam becomes weak, then use the rice spoon to pull out the rice box to check and pour the rice. Otherwise, the high steam temperature will seriously damage the skin. 4.8 Boiling oil: When the oil pan is boiling, the staff must not leave the work station and always control the oil temperature. For specific situations, please refer to the following table:
name Oil temperature Oil level changes Suitable for use
Slow Oil 70~110 degrees No smoke, no noise, the oil surface is relatively calm Suitable for oil pulling
CPC 120~180 degrees No smoke, flip around to the middle Suitable for general frying of food
High oil 180~240 degrees There is blue smoke, and the oil surface gradually becomes calm. Rarely used, if necessary, there must be a manager on site to provide guidance
When encountering high temperature, the temperature should be reduced in real time or frozen oil should be added to the pot. Otherwise, when the oil temperature reaches about 300 degrees, it will spontaneously ignite and cause a fire. 4.9 LPG: The LPG cylinder should be placed in a room with good air circulation. When igniting, the valve switch should be adjusted to a moderate level, not too large. When turning off the flame, first turn off the cylinder switch, and wait until all the gas in the gas pipe is burned out, then turn off the stove switch, otherwise, the LPG will fill the air and cause poisoning. 4.10 Diesel: The main fuel in the kitchen is diesel. Diesel will spontaneously ignite when it reaches a certain temperature. For safety reasons, smoking is strictly prohibited inside and outside the kitchen. Before leaving get off work, you need to carefully check whether each throttle switch is turned off, otherwise the diesel will leak out, which will not only cause waste and environmental pollution, but also easily cause fire. 4.11 Cutting vegetables: The only way to avoid knife injuries when cutting vegetables is: when working, you must concentrate and be serious, and not be distracted at all. Otherwise, it is very easy to cause accidental knife injuries. 4.12 Anti-slip: After work, the floor should be cleaned immediately (to make it oil-free and water-free), and try to use some anti-slip shoes (such as heelless shoes with more prominent teeth), otherwise it is easy to slip and cause casualties. 4.13 Boiler: When using the boiler to heat water and boil water, the staff should not leave the work station easily, and always pay attention to whether the fire on the stove head leaks out of the furnace. It is strictly forbidden to place firewood, waste paper, coal and other fuels around the boiler. When extinguishing the fire, it is necessary to check whether the fire is extinguished. Make sure that it is extinguished and close the furnace door before leaving. Otherwise, it will cause a fire. 4.14 Fire response: When a fire occurs, if it is caused by electrical appliances or wires, first turn off the main switch, and then use a dry powder ABC fire extinguisher to put out the fire. If it is caused by the spontaneous combustion of boiling oil, first turn off the throttle switch, and then use the dry powder ABC fire extinguisher to spray into the oil pan (not the flame), and call the "111" fire alarm number. Remember, do not use water to extinguish fires with electricity or spontaneous combustion of boiling oil, otherwise it will help the fire and cause greater danger. 4.15 Tableware: Bowls, spoons and chopsticks in high, medium and grassroots canteens should be disinfected in the disinfection cabinet three times a day, each time for 90 minutes; disinfected once every 15 days with strong detergent. 4.16 Floors and countertops: Disinfect once a week, floors with bleaching powder, countertops with strong detergent. 4.17 When purchasing raw materials, fresh and non-corrupted food raw materials should be selected. Because the preservation conditions of collective canteens are poor, they should be purchased in a quantitative manner. In particular, raw materials that are easy to rot and deteriorate should be purchased every day, and large quantities of storage at room temperature should be avoided as much as possible. When purchasing packaged food and condiments, the supplier should be asked for the "Food Hygiene License" of the manufacturer of the product and the inspection certificate of the same batch of products. When purchasing imported food raw materials and condiments, the inspection certificate of the same batch of products issued by the imported food inspection institute should be requested. 4.18 When the raw materials are put into storage, the inspectors should strictly follow the canteen incoming material inspection form, inspect the relevant certificates, pay attention to whether the packaging is damaged, and whether each independent package has a complete trademark. If there is any abnormality, the goods will be refused. 4.19 The staff in the canteen must be healthy. They must undergo a physical examination every year and pass the health examination of the government health department. Anyone suffering from infectious diseases (such as hepatitis, tuberculosis, etc.) is not allowed to work in the canteen. All canteen staff must hold a health certificate to work. 4.20 During the canteen work, the staff should wear neat work clothes, hats and disposable gloves, and pay attention to washing their hair regularly. Before entering the kitchen to work, you should effectively clean your hands for no less than three minutes to prevent contamination. 4.21 During the processing of vegetables, rinse them repeatedly and scald them with boiling water. The scalding water should be discarded to prevent pesticides remaining in the vegetables from causing food poisoning. 4.22 Public tableware and utensils should be washed, brushed, rinsed, disinfected and stored. Tableware that has not been used overnight should be disinfected again. 4.23 All kitchen staff must receive health knowledge training every year. The kitchen is clean and hygienic, without odor, water accumulation, dead corners, and the trash can should be covered. 4.24 Actively prevent and preserve food to prevent foodborne diseases, mainly by: choosing food that has been thoroughly and safely handled; heating food thoroughly; eating cooked food immediately; storing cooked food properly; reheating cooked food thoroughly; avoiding contact between raw and cooked food; washing hands repeatedly; carefully keeping all surfaces in the kitchen clean; avoiding contact between insects, rodents and other animals; and using drinking water that meets hygienic requirements.

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